Pages

Red Fruit Salad

As the heat starts to fade away, this red fruit salad is a sweet, beautiful and refreshing reminder of summer and a wonderful opportunity to use fresh local watermelon before it disappears from the market.

Grate 1 teaspoon of the grapefruit rind and set aside. Over a large bowl to catch the juice, peel the grapefruit and carefully peel off the membranes surrounding each segment. Put each peeled segment in the bowl. Gather the separated membranes and squeeze the juice out of them in your hands over the grapefruit.

Cut the watermelon into 1 inch cubes, enough to make 1 1/2 to 2 cups. Add the watermelon and raspberries to the grapefruit. Sprinkle the sugar and mint over the fruit and toss very gently. Set aside for 15 minutes to let the sugar and other flavours mingle. If you're making the salad ahead of time, cover and refrigerate.

Sprinkle the grated grapefruit rind over the salad before serving and garnish with whole mint leaves.

Thanks for hosting the event Ilva. And thanks for stopping by padma and sharmi. The salad was very tasty indeed and fairly simple to prepare besides. Red grapefruits are one of my favorite fruits and I found it went really well with the raspberries and watermelon.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.